TABOULEH

For processing the bulgur, the all-out winning method simply involved rinsing and then mixing it with fresh lemon juice. The mixture is then set aside to allow the juice to be absorbed. When treated in this way, bulgur acquires a fresh and intense flavor, but without the heaviness that the added olive oil produces. Finally, we liked a ratio of five parts parsley to three or four parts grain. A higher amount of parsley and the wholesome goodness of the wheat is lost.

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